Roast Pumpkin & Walnut Dip Recipe
This is a delicious dip served with gluten-free crackers and sliced vegetables for a healthy snack, but it’s also great as a spread in sandwiches. It will keep in the fridge for up to one week.
Makes: 300g of dip
- ¼ butternut pumpkin, peeled & cut into cubes (you’ll need 160g once it’s roasted)
- 5 tbsp olive oil
- 100g walnuts
- ½ lemon, juiced
- ½ clove garlic, crushed
- ½ tsp sea salt
- Preheat your oven to 200°C. Pop the pumpkin pieces onto a tray, drizzle with 2 tbsp olive oil and bake in the oven until golden brown and cooked through, approx. 40 mins. Remove the pumpkin from the oven and allow it to cool slightly.
- While the pumpkin roasts, toast your walnuts. Add them to a large frying pan and toast over a medium heat. There is no need to add any oil, just make sure you stir constantly — they’ll be toasted after about 5 mins. Set aside and allow to cool.
- Add the roasted pumpkin, roasted walnuts, lemon juice, crushed garlic, sea salt and 3 tbsp olive oil to a blender. Blend until you have a smooth dip. Serve in a bowl topped with additional toasted walnuts.
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